Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts

Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield...

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Bibliographic Details
Main Authors: Hafiz Rehan Nadeem, Saeed Akhtar, Tariq Ismail, Piero Sestili, Jose Manuel Lorenzo, Muhammad Modassar Ali Nawaz Ranjha, Leonie Jooste, Christophe Hano, Rana Muhammad Aadil
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
heterocyclic aromatic amines
carcinogens
cooked meat
inhibition
natural antioxidants
Online Access:https://www.mdpi.com/2304-8158/10/7/1466

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